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Sunday, May 12, 2013

Stress beater: Red Wine Chocolate Cake




Friday was a particularly unpleasant day.  I sent out the question on how best to deal with it, and the first answer back was "Chocolate cake or cabernet."  Hmm...  decisions, decisions. But why choose?  I knew Smitten Kitchen had a recipe for red wine chocolate cake -- the time to try it was now!

Quick and easy, it came together in a flash.  (I have to admit, though, I hesitated and considered the prudence of throwing 3/4 cup of good wine into a cake!)  My only change was to use salted butter, because I knew I wouldn't appreciate the "euro-taste" of using unsalted.

Conclusion:  This was good, but didn't taste as sophisticated as one might expect.  I would rather have it as a snack cake.  I would add wine-soaked raisins (or cherries) and bake it in a loaf pan.


Recipe:  Red Wine Chocolate Cake via Smitten Kitchen

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